I have noticed that most of my Wednesday recipes involve chicken - I'll have to think about that and try to branch out. No one is complaining in my house, but then again, maybe they're scared! Admittedly, I am not the most healthy cook out there, but my family doesn't eat a lot of junk, either. I would like to become more healthy, so maybe sharing these recipes each Wednesday will hold me accountable.
This recipe, Chicken Pot Pie, is one of my favorites! It is quick and easy. You can use leftover rotisserie chicken from another meal, or you can also make this after Thanksgiving with leftover turkey. While it calls for a can of mixed vegetables, you can also use your own if you have carrots, potatoes, corn, etc... that you need to get rid of. I always have a can of chunk chicken and a can of mixed vegetables in my pantry, so I can make it the really easy way, too.
Home Style Chicken Pot Pie2 frozen 9 inch deep dish pie shell 3 tbs. butter 1/2 cup chopped onions (I use the frozen chopped onions - saves time) 1 can cream of chicken soup 1/8 tsp. white pepper 1/8 tsp. ground sage 1/8 tsp. ground rosemary 1 can (12.5 oz) can white chunked turkey or chicken 1 can Veg-All or mixed vegetablesThaw pie shells, following package instructions for 2 crust pie. Melt butter in large skillet. Saute onions. Add mixed vegetables for 5 minutes.
Mix soup, spices, and chunked turkey or chicken into vegetable mixture. Pour into pie shell and cover with top crust and press together edges. Bake 10 minutes at 400 degrees. Reduce heat to 350 degrees. Bake additional 40 minutes.
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